The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

Just picked up some smoked cinnamon from Anna Sortun's shop Sofra. Has anyone used it in a sweet or savory dish? Will the smokiness 'speak' if used in a quickbread?
Thanks.

asked by porchapples about 6 years ago
2 answers 1773 views
401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Personally I'd go with savory. Say a ragu flavored with crushed cinammon and also juniper berries as well as some rosemary.

94044828 d989 4cb6 bb8c 0aa3b3325df6  caramels 3
added about 6 years ago

I bought the same stuff at Sofra and used some of it to make smoked cinnamon marshmallows. It's a little chunky as is, so I ground it down to a fine powder and then added a couple of teaspoons to the marshmallow as it was beating, and also added just a touch of smoked salt to enhance the smokiness. Finally, I added some of the smoked cinnamon to the powdered sugar I rolled the finished marshmallows in. The smokiness definitely came through.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.